OverviewCals/servingServings4722 Prep timeCook timeTotal time10 mins15 mins25 minsIf you are more on the Asian side when it comes to preparing meals, then you are going to love this next recipe. Amazingly delicious, full of flavor, and ready in just a second. All happens in a big wok pan and the best part is when you will pour that delicious sauce in the shrimps and all flavors marry together. Creamy, flavorful, and easy to make, try out this delicious Chinese shrimp stir fry with steamed eggplant. IngredientsChicken Shrimp Stir Fry With Steamed Eggplant¾ lb shrimp shelled and deveined½ tsp sea salt¼ tsp sugar1 tsp chili oil1 tsp sesame oil1 large eggplant2 tbsp grape seed oil divided½ tbsp chopped ginger1 clove garlic minced1 ½ tsp black bean sauce2 stalks of green onions choppedSauce½ cup water1 tsp cornstarch2 tbsp ketchup1 tsp rice vinegar1 tsp sugar2 tsp low sodium soy sauce1 tsp chili oil1 tsp sesame oilDirectionsChicken Shrimp Stir Fry With Steamed Eggplant In a plastic bag, combine shrimp and the next 4 ingredients. Place in the refrigerator for 20 minutes. Cut the eggplant in half so you have two rounds. Cut each round into quarters lengthwise then each quarter in half lengthwise again. So you have a total of 16 pieces. Steam eggplant for 10 minutes. Place on a plate and set aside. In a small bowl, mix together ingredients for the sauce. Heat a wok over high heat until very hot. Add 1 tbsp. oil. Stir fry the shrimp for 2 minutes. Then place on a plate. Add 1 tbsp. oil to the hot wok, stir fry ginger, garlic, and hot bean paste for one minute. Add eggplant and stir fry for 1 minute. Add shrimp and sauce. Stir-frying until the sauce has thickened. Garnish with green onions and serve immediately. Comments Cancel replyLeave a CommentYour email address will not be published. Required fields are marked * Comment Name Email I agree to the Terms and Conditions of this website.